Lemon Raspberry Tarts
- Level: Easy
- Yield: 12 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 817
- Total Fat
- 49
- Saturated Fat
- 11
- Carbohydrates
- 86
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 8
- Cholesterol
- 68
- Sodium
- 841
- Total: 3 hr 5 min (includes chilling and cooling times)
- Active: 30 min
Ingredients
Curd:
1 cup sugar
3 large eggs
3 medium lemons, zested and juiced
3 tablespoons butter
Raspberry Sauce:
1 pint raspberries
2 tablespoons sugar
Tarts:
12 frozen phyllo tart shells
1/2 cup heavy cream
Splash vanilla extract
12 small fresh mint leaves
Directions
- For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours.
- For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids.
- For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool.
- To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.